Roasted Sweet Potato & Black Bean Buddha Bowl - This nourishing bowl combines caramelized sweet potatoes, hearty black beans, creamy avocado, and a zesty citrus dressing. The sweet potatoes roast to tender perfection with crisp edges, while the beans add protein-rich substance. Ready in 40 minutes, this balanced meal prep option keeps you satisfied with vibrant colors and complementary textures.

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Roasted Sweet Potato & Black Bean Buddha Bowl - The success of this bowl comes from roasting the sweet potatoes at high heat to develop natural caramelization, which amplifies their sweetness against the savory beans. After testing, I found that cutting the sweet potatoes into uniform half-inch cubes ensures even cooking and maximum surface area for browning. The simple citrus dressing, emulsified with a bit of tahini, clings to every component without making the bowl soggy. This aligns with my approach of building meals around contrasting textures and flavors that come together with minimal fuss but deliver maximum satisfaction.

Dietary Notes

✓ Meal Prep Friendly
✓ Gluten-Free
✓ One-Pan Component
✓ Protein-Packed

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Why You'll Love This

Perfect Meal Prep: Components store separately for fresh assembly all week, with no sogginess.
Balanced Nutrition: Sweet potatoes provide complex carbs, black beans offer plant-based protein, and avocado adds healthy fats.
Customizable Base: Serve over quinoa, rice, or greens depending on your preference and dietary needs.
Vibrant Eating Experience: The bright colors and varied textures make healthy eating visually appealing and satisfying.

Roasted Sweet Potato & Black Bean Buddha Bowl

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 15min

❄️ Cool Time: 0

🔥 Cook Time: 25min

🥨 Yield: 2

🍞 Method: Roasting

🌾 Diet: Vegetarian

★ ★ ★ ★ ★

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restaurant Ingredients

2 medium sweet potatoes
2 tbsp olive oil
1 tsp smoked paprika
1 tsp ground cumin
¾ tsp kosher salt
1 can (15 oz) black beans, rinsed and drained
1 ripe avocado
3 tbsp fresh lime juice
1 tbsp tahini
1 tsp maple syrup or honey
1 garlic clove, minced
2 cups cooked quinoa or rice
¼ cup fresh cilantro, chopped

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✏️

medium sweet potatoes Peeling and cutting into uniform ½-inch cubes ensures even roasting and maximum caramelized surface area. The natural sugars in sweet potatoes concentrate and develop deep flavor when roasted at high heat, creating the perfect sweet-savory balance for this bowl.
olive oil Coating the sweet potato cubes with oil helps conduct heat evenly and promotes the Maillard reaction, which develops complex flavors and creates those desirable crisp edges. It also helps the smoked paprika and cumin adhere to the potatoes for maximum flavor impact.
smoked paprika This spice adds a subtle smokiness that contrasts beautifully with the natural sweetness of the potatoes. Using smoked rather than regular paprika gives the bowl deeper flavor complexity without requiring actual smoked ingredients.
black beans, rinsed and drained Thoroughly rinsing canned black beans removes excess sodium and the starchy canning liquid, resulting in cleaner flavor and better texture. The beans provide plant-based protein and fiber that make this bowl satisfying enough for a main meal.
ripe avocado Choosing an avocado that yields slightly to gentle pressure ensures perfect creaminess without being mushy. Slice it just before serving to prevent oxidation, and the lime juice in the dressing will help maintain its vibrant green color.
fresh lime juice The acidity in lime juice brightens all the components and helps emulsify the tahini-based dressing. Freshly squeezed juice has the best flavor for this simple dressing where each ingredient plays a key role in the final balance.
tahini Tahini acts as an emulsifier in the dressing, helping to create a smooth, creamy consistency that coats every component. Its nutty flavor complements the sweet potatoes and adds richness without dairy, keeping this bowl vegan-friendly.
garlic clove, minced Mincing the garlic finely ensures it distributes evenly throughout the dressing without creating overwhelming bites. The raw garlic adds pungent depth that balances the sweetness of the maple syrup and roasted vegetables.
cooked quinoa or rice These grains provide a neutral base that absorbs the dressing and ties all the components together. Quinoa adds extra protein, while rice offers a more traditional texture—both work well for this customizable weeknight dinner.
fresh cilantro, chopped Cilantro adds a fresh, bright finish that cuts through the richness of the bowl. If you're not a cilantro fan, fresh parsley or chopped scallions make excellent substitutes that still provide that necessary herbal contrast. Swap

list_alt Instructions

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Step 1: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper - high heat ensures the sweet potatoes caramelize properly rather than steam.
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Step 2: In a large bowl, toss the sweet potato cubes with olive oil, smoked paprika, cumin, and salt until evenly coated - the oil helps the spices adhere and promotes even browning.
3

Step 3: Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet, ensuring space between pieces - crowding causes steaming instead of roasting, preventing crisp edges.
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Step 4: Roast for 20-25 minutes, flipping halfway through, until the potatoes are tender inside and caramelized at the edges - flipping ensures all sides develop color and texture.
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Step 5: While the sweet potatoes roast, prepare the dressing by whisking together lime juice, tahini, maple syrup, minced garlic, and a pinch of salt - the tahini helps create a smooth, emulsified dressing that clings to ingredients.
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Step 6: Rinse and drain the black beans thoroughly to remove excess sodium and canning liquid - this improves flavor and prevents the bowl from becoming watery.
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Step 7: Slice the avocado just before assembling to prevent browning - the acid in the dressing will help preserve its color once served.
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Step 8: Assemble the bowls by dividing the cooked quinoa or rice between two bowls as the base - this creates a foundation that soaks up the dressing.
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Step 9: Arrange the roasted sweet potatoes, black beans, and sliced avocado in sections over the grains - keeping components separate maintains their individual textures until mixing.
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Step 10: Drizzle generously with the citrus-tahini dressing and sprinkle with fresh cilantro - serve immediately while the sweet potatoes are warm and the avocado is fresh.

Nutrition Facts

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Calories 520

Protein 18g

Carbs 78g

Fiber 16g

Sugar 14g

Fat 22g

Sodium 620mg

Potassium N/A

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Serving Suggestions

Arrange the bowl components in distinct sections for visual appeal: a base of grains or greens, followed by roasted sweet potatoes, black beans, sliced avocado, and any additional toppings. Drizzle the citrus dressing generously over everything just before eating to maintain texture. For best results, serve immediately while the sweet potatoes are still warm and the avocado is fresh. A sprinkle of seeds or extra herbs adds the final touch.

How to Store?

Store components separately in airtight containers for up to 4 days. The roasted sweet potatoes and black beans keep well refrigerated; reheat sweet potatoes in a 350°F oven for 5-7 minutes to restore their texture. The dressing can be stored in a jar for up to a week. Slice avocado fresh each time. This bowl does not freeze well due to the avocado and fresh vegetables, but the sweet potatoes and beans can be frozen separately for up to 3 months.

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